Irish Apple Cake with Custard Sauce
Looking for the perfect dessert to cozy up with this fall?
This Irish Apple Cake with Custard Sauce is the ultimate comfort food!
Tender, cinnamon-spiced cake is packed with juicy apples and topped with a rich, velvety custard that’s simply irresistible.
Whether served warm or chilled, it’s the perfect treat for any autumn gathering.
Let this delicious combination of flavors be your new favorite fall indulgence!
For the Cake:
- All-purpose Flour – The base of the cake, providing structure.
- Baking Powder – Helps the cake rise and become light and fluffy.
- Salt – Enhances the other flavors in the cake.
- Ground Ginger, Nutmeg & Allspice – Adds warm, cozy spice notes to the cake.
- Unsalted Butter – Cold, diced butter creates a tender crumb when incorporated into the dry ingredients.
- Granulated Sugar – Sweetens the cake and helps it brown during baking.
- Granny Smith Apples – Tart and juicy apples add moisture and a slight tartness.
- Milk – Combines with the eggs for the perfect batter consistency.
- Large Eggs – Bind the ingredients and help the cake rise.
- Vanilla Extract – Adds a rich, fragrant flavor.
- Ground Cinnamon – Enhances the overall spiciness of the cake.
For the Custard Sauce:
- Whole Milk – Creates the creamy base for the custard sauce.
- Salt – Balances the sweetness of the sauce.
- Egg Yolks – Thicken the custard and add richness.
- Granulated Sugar – Sweetens the custard to complement the cake.
- Vanilla Extract – Adds aromatic sweetness to the sauce.
Irish Apple Cake with Custard Sauce
Notes
Ingredients
For the Cake:- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 3/4 cup unsalted butter, cold, diced
- 1 cup + 2 tablespoons granulated sugar, divided
- 1 1/2 pounds Granny Smith apples (about 5 medium-sized)
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups whole milk
- Pinch of salt
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
Instructions
For the Cake:- Preheat the oven to 375°F (190°C). Grease and flour a 9-inch springform pan and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, salt, ginger, nutmeg, and allspice for about 20 seconds.
- Add the cold, diced butter to the flour mixture and use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Stir in 1 cup of the sugar.
- Peel the apples, cut them in half, remove the cores, and slice them into pieces slightly less than 1/4-inch thick. Dice the slices into small chunks (about 2-3 pieces per slice). Add the apples to the flour mixture, tossing to coat them evenly.
- In a separate bowl, whisk together the milk, eggs, and vanilla extract. Pour the milk mixture over the apple-flour mixture and gently toss until combined. The batter will be slightly lumpy, but do not over-mix.
- Pour the batter into the prepared springform pan and spread it into an even layer. In a small bowl, combine the remaining 2 tablespoons of sugar and cinnamon, then sprinkle this over the cake.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 5 minutes before removing the springform ring. Let the cake cool to your preferred temperature, then serve with warm or cold custard sauce.
- In a medium saucepan, heat the milk with a pinch of salt over medium heat until it reaches a light simmer (watch carefully to prevent it from boiling over). Remove from heat once it starts to simmer.
- In a medium mixing bowl, whisk the egg yolks and sugar until pale and fluffy, about 2-3 minutes (or 30 seconds with an electric mixer).
- Reduce the heat to medium-low. Slowly pour in 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking constantly. Then, slowly pour the egg yolk mixture into the saucepan with the remaining milk.
- Continue to cook over medium-low heat, whisking constantly until the mixture thickens and coats the back of a spoon, about 3-4 minutes. Be careful not to let the custard overheat, or the eggs will curdle.
- Once thickened, immediately transfer the custard to a glass container, stir in the vanilla, and whisk for about 20 seconds to cool slightly. Cover with plastic wrap, pressing it directly against the surface to prevent a skin from forming.
- Serve the custard warm over the cake, or chill it and serve cold.
Nutrition
Calories: 412 kcal | Carbohydrates: 59g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 160mg | Sodium: 135mg | Potassium: 278mg | Fiber: 2g | Sugar: 33g | Vitamin A: 630IU | Vitamin C: 2.6mg | Calcium: 123mg | Iron: 2mg
- Can I use a different type of apple?
Yes! Granny Smith apples are perfect for a tart kick, but you can easily swap them for other firm apples like Honeycrisp or Braeburn. Just make sure they hold their shape when baked.
- How can I stop my cake from sticking to the pan?
To keep your cake from sticking, butter and flour your pan well before adding the batter. If you want to be extra careful, line the bottom of your springform pan with parchment paper too.
- Can I make the custard sauce ahead of time?
Absolutely! The custard sauce can be made in advance. Just store it in the fridge after it cools. When you’re ready to serve, reheat it gently. It actually tastes even better the next day!
- Can I skip the custard sauce?
Sure! While the custard sauce really takes this dessert to the next level, you can enjoy the cake by itself, especially if you’re looking for a lighter treat. You could also serve it with whipped cream or a scoop of vanilla ice cream.
- How can I make this recipe gluten-free?
To make this cake gluten-free, just substitute the all-purpose flour with a gluten-free flour blend. Make sure your baking powder and custard ingredients are also gluten-free.
